Pumpkin Pasta

6 ounces whole wheat penne pasta

¾ cup pumpkin puree

¾ cup low sodium chicken broth

¼ cup nonfat milk

1 teaspoon margarine

¼ teaspoon onion powder

¼ teaspoon ground black pepper

¼ teaspoon salt

1 pinch ground cloves

1 pinch ground nutmeg

1 pinch ground cinnamon

1 pinch ground ginger

¼ cup grated Parmesan cheese, plus more for serving

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.